• 1 cup of broken dry seviyan (vermicelli)
  • 3 cups of caster sugar
  • Enough ghee for frying and bhaghar (tempering) the spices and seviyan
  • About a litre of milk at hand, you will probably needs 2-3 cups
  • 1/4 a cup of slivered almonds
  • 1/4 cup of slivered pistachios
  • 1/4 cup of sultanas
  • 2-5 cardamom
  • 2-5 cloves
  • A pinch of saffron
  • sliver leaf or rose petals for decoration if desired – I also top the seviyan with khoya
  • Milk – warm or cold OR cream to serve


Begin by tempering the cardamon and cloves in ghee and then once the aroma develops fry the seviyan in the tempered ghee in a saucepan on medium heat. To ensure that the seviyan do not burn keep stirring until the seviyan turn a medium brown colour.

You might have to keep moving the pan of the heat and stirring to make sure they don’t burn.

In another pan make a simple sugar syrup to a consistency where a single stream runs when you lift it with a spoon – ‘Eek taar’ or 1 steam consistency .

Add fried seviyan to the sugar syrup and mix.Now add milk until the whole mixture is combined and thick.

This has to be done by ‘andaza’ – estimation. I usually use 2-3 cups of milk, but you will need to try it yourself.

You need to now keep this on low heat and cover until the milk is absorbed and the seviyan are cooked completely.

This is where issues can start and at the bottom you will find a troubleshooting heading – please see below should you find that a)either the mixture is not cooked or b) the addition of milk leads to curdling.

If you have no issues, then add saffron which has been soaked in hot milk for about 20 mins, to the seviyan.

Finish off the seviyan by pouring into a serving bowl and allowing to cool.

Sprinkle with nuts and sultanas and decorate with silver leaf and/or rose petals. Refrigerate or leave outside until ready to serve.

Serve with fresh ice cold or warm milk or cream

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